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- 1 orange
- 500 g tub fresh chilled custard
- 250 g medium-shred Seville orange marmalade
- 50 ml Aperol
- 200 g madeira cake, thickly sliced
- 50 ml Prosecco
- 298 g tin mandarin segments, drained, reserve 10 for decoration
For the topping
- 500 ml double cream
- 25 g icing sugar
- 3 Tbsp. Aperol
For the drizzle
- 50 g orange marmalade
- 1/2 Tbsp. Aperol
- Step 1Finely grate the zest of 1/2 the orange put into a pan. Stir in the custard and heat gently until custard is steaming and zest has softened. Cool completely.
- Step 2Put marmalade and Aperol into a separate pan and heat gently, whisking frequently, until smooth. Cool completely.
- Step 3Line the bottom of a 2 litre (31/2 pint) glass bowl or trifle dish with the madeira slices. Drizzle over the prosecco. Spoon over the marmalade mixture in an even layer then top with the mandarin segments. Whisk the cooled custard to remove any lumps, then carefully pour over the mandarin layer and spread to level.
- Step 4For the topping, whisk the cream, icing sugar and Aperol in a large bowl until the mixture just begins to hold its shape. Spoon on top of the custard and chill for 30min, or until ready to serve.
- Step 5For the drizzle, gently heat marmalade and Aperol in a small pan with 1tbsp water, whisking until combined. Cool completely to make a pourable drizzle. Pour over the trifle to serve and decorate with reserved mandarin segments.
Get ahead
Prepare to end of step 4 up to a day ahead. Cover and chill. Complete recipe to serve.
Per serving:
- Calories: 501
- Protein: 4g
- Fat: 33g
- Sat fat: 21g
- Carbs: 44g
- Sugars: 38g
- Fibre: 1g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
